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Estimating Component Values - Lamb


 Updated 2015-08-15

 Estimating Component Values for Lamb

Data on lamb meat are readily available from a range of sources, including data from countries for which lamb meat is an important export article. Two such countries are Iceland and New Zealand.

Data on Icelandic Lamb Meat
Macronutrients

In Reykdal and Þorkelsson (1994) [1], 168 samples of Icelandic lamb meat of different cuts and meat quality were analysed for dry matter, total nitrogen, total lipids, and ash.

The authors clearly indicate that there is a direct corellation between the water content and the macronutrients for all samples. In the report regression equations are given for the different cuts analysed.
The following table shows the overall relationship between the water content of the lamb meat and the protein and total lipid content. It is evident from the plotted data that there is a linear relationship between the components.

 

 

From the figure above it follows that there must also be a linear relationship between the fat and protein content.

 

 

The relationship between ash and protein is also linear, but less strong.

 

 

The relationship between ash and protein is also linear, but less strong.

Data on Australian Lamb Meat

Hoke et al have analyzed a substantial amount of Australian trimmed lamb cuts intented for export. Separable lean and separable fat were analyzed for proximate composition, cholesterol, fatty acids, 10 minerals and six vitamins.

Macronutrients

Due to the nature of the samples (separable lean/separable fat), the analytical results of Hoke et al does not cover the whole range of lipid content, but rather the end points. However, the macronutrients show almost the same linear tendencies with similar fits as listed above for protein and total lipids the moisture content from the results of Reykdal and Þorkelsson.
 


 

and the same for the protein content by total lipid content:
 


 

and ash by protein content:
 


 

Cholesterol

The cholesterol content of Australian lamb meat follows the total lipid content in the same manner as cholesterol in pork and beef:
 


 

Vitamins

 

Minerals

Calcium does not show any dependency on neither protein, total lipids, moisture, nor ash in Hoke et al's data. Therefore, the calcium content in lamb meat can be calculated as an average value covering all cuts, 14 mg/100 with a minimum and maximum of 9 and 19 mg/100 g, respectively.

Iron shows some dependency of the protein values (p<0.0001):


 

 

 


 References


 



 News
New release of the NZ Food Composition Database

2017-05-19
The 2017 release of the NZFCD products are now available on the NZFCD website.
 
FoodOn
A farm to fork ontology.

2017-02-02
FoodOn is a new ontology built to represent entities which bear a “food role”, currently based largely on LanguaL.
For more information,
see the FoodOn site.
 
Indian food composition tables 2017.

2017-02-01
The Indian food composition tables 2017 have been published. A PDF copy of the tables can be downloaded.
For more information see the Indian FCDB site.
 
FAO/INFOODS dataset on pulses published.

2017-01-31
The FAO/INFOODS Global food composition database for pulses – version 1.0 (uPulses1.0) has been published.
For more information, see the FAO/INFOODS website.